The hardest thing about going through a Candida elimination is the apparent lack of food to eat. And the need for that food to be optimally nutritious and easy to digest. My husband has a thing for Marmite, that yeast based nutritive paste that was England’s answer to keeping the poor alive as cheaply and easily as possible. Mmmmm, kinda tastes that way too. Marmite, if you like the way the salt sucker punches your taste buds and then drops a days worth of B vitamins on your palate via yeast concentrate, does do it’s job of adding vitamins to your breakfast toast. If you are like me, products en general, especially those made with yeast, cause upset to my delicate digestive system. I do however love the idea of making a concentrated super nutrient dense food that could be spread on flax crackers, eaten over a salad, with fresh crudités or as a flavoring agent in soups and meat dishes. Really the possibilities are endless. And sometimes I just eat them with a spoon.
Pesto by the spoonful, yeah, I ate that.
I like to have food ready to go because I am chronically forgetting to eat until I’m just starving and in no mood to cook. Having washed and prepped veggies plus one of several dressings or dips all ready to go makes things much easier. I can put together a healthy snack or meal pretty quickly.
The following suggestions and recipes will keep well in your refrigerator for over a week and can also be frozen (I use an ice cube tray so I have single serve cubes). Each one is about half leafy herbs, known for being packed with vitamins, minerals and lots of taste, way more fun than taking multi vitamins and, I would argue, better for you. Leafy greens, herbs and vegetables, provide our bodies with essential nutrients including a connection to the sun, earth and our environment. Buy local organic greens or grow your own, it’s almost that time of year again, that’s the rumor anyway.
The other half of each recipe is good for you fats, like nuts, oils and seeds. They are called essential fatty acids because they are essential. They help your brain to function optimally, your body to insulate and protect your organs, as well as keep down inflammation. The omegas also lubricate your joints and digestive system, and keep your skin glowing and elastic. Fat from plants and even properly raised and cared for animals has much to offer.
I have already posted a recipe for two kinds of Goddess dressing. Both can be made thick and used as a dip, spread (if you eat bread, this makes a great sandwich addition) or salad dressing. You can also try using it as a topping for cooked fish, meat or soy.
Pesto can be made and used the same way. I like it with spaghetti squash or flax crackers and cheese!
Here’s basic pesto:
A big bunch of basil leaves, a handful of pine nuts, olive oil to the right consistency, a few cloves or more garlic and salt. Blend using a quisinart type appliance or blender.
And a Few Variations:
Greek olives and/or sun-dried tomatoes
Use walnuts or pecans instead of the pine nuts.
Romano cheese (if you can eat cheese!)
Use half basil and half parsley for an extra vitamin c kick.
Walnut Miso with Parsley
Another variation on this theme uses the basic walnut miso recipe I posted earlier, then add a big bunch of parsley and a little olive or walnut oil to get the consistency correct.
Cilantro y Pepitas
If you like cilantro try a big bunch blended with pepitas, garlic, salt, neutral oil like sunflower, and maybe some lime and smokey pepper.
Or, make up your own, the formula is simple, lots of leafy green herbs, oil and nuts or seeds, salt, garlic (this helps it keep longer in the fridge) and maybe some spices, vinegar or citrus to round out the flavor. Go on, add some serious nutrition and taste to your diet!